Cut breast in half, gently pound out breasts between to pcs. of plastic wrap, about ¼” thick

Season breasts with salt and pepper. Set up breading station. Flour in one pan, egg wash in second and mix panko, nuts and furikake in third pan.

Dredge breasts in flour, shake off excess. Dip in egg wash and then into the bread crumb mix. Press mixture into chicken for even coating.

Heat a cast iron pan over med-high heat. Pour 1/4” vegetable oil in pan. Test oil with touch of bread crumb, it should sizzle. Place chicken in pan and cook both sides until golden brown, about 4 min each side. Set aside for later.

Big Island Papaya Salsa

1 papaya

¼ C. finely diced red bell pepper

¼ C. finely diced red onion

½ C. fresh tomato diced

Tsp minced pickled ginger, plus tsp. pickling liquid

Tsp cilantro minced

Tbsp. sweet thai chili

Juice and zest of one lime

Tsp sambal or pinch red pepper flake

In a med. bowl mix ingredients. Season with salt and pepper. Allow to marinade a few hours. Serve chilled. Can be prepared day before.

Passion Fruit Buerre Blanc

1 C. white wine

¼ C. rice wine vinegar

Tsp. fresh ginger minced

Pinch whole black pepper corns

1 bay leaf

½ C. heavy cream

3/4 C. fresh lilikoi or puree

Tbsp. honey

½ lb. butter cut into cubes, keep chilled

In a small stainless steel sauce pot, place first 5 ingredients in and bring to a boil. Reduce until reduction is almost dry, about 1 tbsp liquid remaining and dark amber in color.